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Creamy White Bean Pasta: Easy One-Pot Dinner in 30 Minutes

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This creamy white bean pasta is a quick, one-pot dinner that comes together in 30 minutes using pantry staples. The beans break down into a silky, cheesy sauce that clings to every piece of pasta, making it a comforting and satisfying meal.

Ingredients

Scale
  • 8 oz (225g) short pasta (rigatoni, penne, or fusilli)
  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 3 tablespoons (45ml) extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 cup (240ml) vegetable or chicken broth, low-sodium
  • 2 cups (480ml) water
  • ½ cup (50g) finely grated Parmesan cheese
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup fresh parsley or basil, chopped
  • Salt and black pepper to taste

Instructions

  1. Prep Your Ingredients (5 minutes): Dice the onion finely. Mince the garlic. Drain and rinse the cannellini beans. Grate the Parmesan cheese.
  2. Sauté the Aromatics (5 minutes): Heat the olive oil in a large skillet over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent—about 4 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another 30 seconds until fragrant.
  3. Add the Beans and Build the Sauce (3 minutes): Add the rinsed cannellini beans to the pan. Stir to coat them in the oil and aromatics. Let them heat through for about a minute. Then, using the back of a wooden spoon, smash about half of the beans directly in the pan. Leave the rest whole. Season with a pinch of black pepper.
  4. Add the Liquid and Pasta (1 minute): Pour in the vegetable broth and water. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the liquid to a gentle boil. Add the uncooked pasta directly into the pan. Stir to make sure the pasta is mostly submerged in the liquid.
  5. Cook the Pasta (10-12 minutes): Reduce the heat to a steady simmer. Cover the pan with a lid slightly ajar to let some steam escape. Cook, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed into a creamy sauce.
  6. Finish with Parmesan and Fresh Herbs (2 minutes): Once the pasta is tender, remove the pan from the heat. Stir in the grated Parmesan cheese until it melts into the sauce. Taste and adjust salt and pepper. Stir in the fresh parsley or basil.
  7. Rest and Serve (2 minutes): Let the pasta sit in the pan for about 2 minutes before serving. Serve hot, garnished with extra Parmesan and a sprinkle of fresh herbs.

Notes

Don’t over-smash the beans; leave about half whole for texture. Use short, ridged pasta for best sauce adherence. If the sauce is too thin, let it simmer uncovered for the last 2-3 minutes. For extra creaminess, use an immersion blender to puree half the bean mixture before adding pasta.

Nutrition

Keywords: creamy white bean pasta, one-pot pasta, easy dinner, vegetarian pasta, 30-minute meal, pantry pasta

Find it online: https://chloeplate.com/creamy-white-bean-pasta-easy-one-pot-dinner-in-30-minutes/